Food Truck Equipment Needed: Complete Checklist 2025

Food truck owners often make the same mistake: they buy a truck, get excited about the menu, and then realize they're missing critical equipment. Operators can spend $50,000 on a truck, then discover they need another $15,000 in equipment before they can serve their first customer.

Understanding what you actually need, what you can skip at least initially, and how to avoid overspending on equipment you don't need is essential.

Essential Equipment (Can't Operate Without These)

Cooking Equipment

This is where most of your budget goes. What you need depends entirely on your menu, but understanding equipment requirements helps avoid costly mistakes.

For grills and griddles, a flat top griddle runs $1,500-$4,000 and is essential for burgers, breakfast items, and quesadillas. Get one with good heat distribution because operators can struggle with cold spots that slow down service. A charcoal or gas grill costs $800-$2,500 and works for burgers, chicken, and vegetables. Gas is easier to control, but charcoal adds flavor that some customers prefer. Some operators use both—gas for speed during lunch rush, charcoal for flavor during slower periods.

Deep fryers cost $1,200-$3,500 and are essential if you serve fries, chicken, or tempura. Get one with good temperature control and safety features. The National Fire Protection Association has fire safety standards for commercial cooking equipment, and your health department will check that your fryer meets these requirements. A double-basket fryer costs $1,800-$4,000 and allows you to cook different items simultaneously. Worth the extra cost if you serve multiple fried items—operators who serve both fries and chicken find the double-basket setup lets them cook both at once instead of waiting.

Convection ovens run $2,500-$6,000 and are more versatile than you think. They work for pizzas, baked items, and reheating. If pizza is your main item, a dedicated pizza oven costs $3,000-$8,000 and is essential. Operators who start with a convection oven often upgrade to a pizza oven after pizza sales take off. The pizza oven can pay for itself in increased sales within 6 months.

Commercial ranges cost $1,500-$4,000 and work for soups, sauces, and sautéing. Get one with multiple burners — you'll need them. Induction cooktops run $800-$2,000 and are energy efficient with precise temperature control. Great for sauces and delicate items. The U.S. Department of Energy explains that induction cooking is more efficient than gas or electric, which matters when you're running a generator.

For specialty equipment, steamers cost $600-$1,500 and work for rice, vegetables, and dumplings. Wok stations run $1,200-$2,500 and are essential for Asian cuisine — they provide the high heat and fast cooking that wok cooking requires. Important: Regular burners aren't sufficient for wok cooking during busy periods. You need dedicated wok burners that put out 40,000+ BTUs each. Operators share their experiences with Thai food truck layouts, noting that during rushes, both wok burners are going full blast, and regular stove burners can't keep up with demand. If you make fresh tortillas, a tortilla press costs $200-$500 and is worth it for the quality difference.

Start with the equipment you absolutely need for your core menu items. You can add specialty equipment later as your business grows. Operators report that they started simple and added equipment as they identified needs, rather than buying everything upfront.

Refrigeration and Freezing

Health departments require proper food storage. This isn't optional. The FDA Food Code sets temperature requirements for food storage, and your local health department will check that your refrigeration meets these standards.

For refrigerators, undercounter models cost $1,500-$3,500 and work for ingredients and prep items. Get one with good organization because food trucks are small, and wasted space costs you. Reach-in refrigerators cost $2,500-$5,000 and provide more storage space. Better for high-volume operations. A refrigerated prep table costs $2,000-$4,500 and combines refrigeration with prep space, which saves space in a small truck. Operators who use refrigerated prep tables often find it's their best investment because having cold storage right where they prep food speeds up service.

Freezers cost $1,800-$3,500 for undercounter models and $2,500-$5,500 for reach-in models. Essential if you serve frozen items or need to store ingredients frozen. Operators can struggle with residential freezers that can't maintain temperature in a moving vehicle. Commercial units are built for this.

Ice machines cost $1,500-$4,000 and are essential if you serve drinks. Get one that produces enough ice for your volume. Operators who underestimate their ice needs can end up buying bagged ice daily, which costs $20-$30 per day. An ice machine would pay for itself in a few months.

Buy commercial-grade equipment. Residential units won't hold up to the constant opening and closing, temperature fluctuations, and vibration from driving. Operators often replace residential refrigerators within a year because they can't maintain temperature. Commercial equipment costs more upfront but lasts longer and performs better. A had multiple operators sharing that buying commercial-grade equipment from the start saved them money in the long run.

Power and Utilities

Your truck needs power. This is where many operators underestimate costs.

Generators are where many operators underestimate costs. A 5-10kW generator costs $2,500-$6,000 and powers all your equipment. Get one that's quiet for noise regulations and fuel-efficient. The EPA has noise regulations that some cities enforce, and operators can get shut down for generator noise. A 10-15kW generator costs $4,000-$8,000 and works for larger operations with more equipment. Inverter generators cost $3,000-$7,000 and are quieter and more fuel-efficient, which makes them better for residential areas.

Calculate your total power needs before buying a generator. Add up the wattage of all equipment running simultaneously, then add 20% buffer. Running a generator at capacity shortens its lifespan. Operators who buy generators that are too small can have to replace them after 6 months because they keep overheating. The U.S. Department of Energy has information on sizing generators, but the key is knowing your equipment's power requirements.

Battery systems cost $500-$1,500 for deep cycle batteries and $300-$800 for inverters that convert DC battery power to AC for equipment. Useful for backup power or running equipment when the generator is off. Operators who use battery systems can run their refrigeration overnight without running the generator, which saves fuel and reduces noise.

Propane systems require tanks ($200-$500) and regulators ($50-$150). Get multiple tanks so you're never out. The regulator controls gas pressure and is safety critical because operators can have issues with improper regulators that cause equipment problems. The National Fire Protection Association has standards for propane systems that your local fire department will check.

Water systems need a fresh water tank ($300-$800, typically 20-40 gallons), grey water tank ($200-$600, usually larger than fresh water tank), water pump ($200-$500), and water heater ($400-$1,200). The water heater is a health department requirement for handwashing and dishwashing. The FDA Food Code requires hot water for handwashing, and your health department will check this during inspections.

Ventilation System

Required by health departments. Removes heat, smoke, and grease from your kitchen.

A ventilation hood costs $2,000-$5,000 and captures smoke and grease. The exhaust fan runs $800-$2,000 and moves air outside — get one rated for your kitchen size. Grease filters cost $100-$300 and need regular cleaning or replacement.

Fire suppression is $1,500-$3,500 and is required by most health departments. It automatically extinguishes fires and is critical for safety.

Don't skip ventilation. Health departments will shut you down without proper ventilation. It's also a safety issue — poor ventilation creates dangerous working conditions.

Food Preparation Equipment

For prep tables, a stainless steel prep table costs $400-$1,200 and is used for food prep — get one with storage underneath. A refrigerated prep table runs $2,000-$4,500 and combines prep space with refrigeration.

Commercial cutting boards cost $50-$200, and you'll need multiple boards for different food types like meat and vegetables. Chef knives run $100-$500, and good knives are worth the investment. Utensils cost $200-$500 for tongs, spatulas, ladles, and other tools. Measuring tools cost $50-$150 for scales, measuring cups, and thermometers.

For storage, food storage containers cost $200-$500 for Cambros, deli containers, and similar items. Dry storage runs $300-$800 for shelving and bins for non-perishables.

Safety and Compliance Equipment

Fire extinguishers cost $50-$150 and are required. You'll need multiple types (Class A, B, K). A fire suppression system runs $1,500-$3,500 and is required by most health departments.

Food thermometers cost $50-$200 and are required for checking food temperatures. A handwashing station runs $300-$800 and is required by health departments — it needs hot water, soap, and paper towels. A first aid kit costs $50-$150 and is required for workplace safety.

Health department requirements vary by location. Check with your local health department before buying equipment. Some areas have specific requirements.

Important But Not Essential (Can Add Later)

For a POS system, a tablet-based POS costs $500-$2,000 for taking orders and processing payments — you can start with Square or Toast. A receipt printer runs $200-$500 for order tickets and receipts. A card reader costs $50-$200 for processing payments.

For display equipment, a menu board costs $300-$1,500 for displaying menu and prices. LED signs run $500-$2,000 for attracting customers and displaying specials.

For storage and organization, shelving costs $200-$600 for organizing supplies. Tool holders run $50-$200 for keeping tools organized and accessible.

For comfort and efficiency, air conditioning costs $1,500-$4,000 for kitchen comfort. It's not required but makes a huge difference. Heating runs $500-$1,500 for cold weather operations. Good lighting costs $200-$600 and improves safety and food quality.

How Much Does Food Truck Equipment Cost?

Total equipment costs typically range from $15,000 to $50,000, depending on several factors. Menu complexity matters — simple menus like tacos and burgers need less equipment, while complex menus like pizza and Asian fusion need more. Equipment quality affects costs — commercial-grade equipment costs more but lasts longer, while residential equipment is cheaper but won't hold up to commercial use. New vs. used makes a difference — used equipment can save 30-50%, but you need to inspect it carefully. DIY vs. professional installation affects costs — professional installation adds 10-20% to costs but ensures everything works correctly.

Breaking down costs by category, cooking equipment typically runs $5,000-$20,000, refrigeration costs $3,000-$8,000, generator and power systems cost $3,000-$8,000, ventilation costs $3,000-$6,000, prep equipment costs $1,000-$3,000, safety equipment costs $500-$2,000, and POS and technology costs $500-$2,000. These ranges vary based on your specific needs and whether you buy new or used equipment.

Cost-Saving Strategies

Operators can save thousands on equipment costs. Here's what works.

Buy used equipment from restaurant equipment auctions, Craigslist, and equipment dealers because they often have good deals, but inspect carefully before buying. Operators can save $8,000 or more by buying used generators and refrigeration systems from restaurants that are closing.

Start simple by beginning with the equipment you absolutely need. Add specialty equipment as your business grows and you have revenue to justify it. Operators who buy expensive specialty equipment upfront can discover they didn't need it or couldn't use it effectively.

Consider leasing equipment to spread costs over time. This is useful if you're short on cash but have steady revenue. Equipment leasing companies work with food truck operators and can provide flexible payment terms.

Buy in stages rather than everything at once. Start with essentials, then add equipment as you identify needs. This approach lets you test what works before committing to expensive equipment.

DIY installation can save money for some equipment, but be careful. Some equipment installation is straightforward, but don't DIY gas, electrical, or ventilation—get professionals for safety-critical systems. Operators who try to save money on installation can have equipment fail or fail health department inspections.

Join buying groups through food truck associations that have group buying programs for equipment discounts. These programs can save 10-20% on equipment costs.

Negotiate with equipment dealers because they often have room to negotiate, especially if you're buying multiple items. Operators can save $2,000 or more by negotiating package deals on all their cooking equipment.

Where to Buy Food Truck Equipment

You can buy equipment from several sources. Restaurant supply stores like WebstaurantStore, Restaurant Equipment World, and KaTom Restaurant Supply offer new equipment with warranties and support. Specialty food truck suppliers like Mobile Cuisine and Food Truck Empire understand food truck needs and can provide tailored solutions. Custom food truck builders often sell equipment separately and can help you choose the right equipment for your setup.

For used equipment, check restaurant equipment auctions, Craigslist, and Facebook Marketplace. Equipment dealers often have used sections with inspected and refurbished equipment. Buy from reputable suppliers with good warranties because equipment failures can shut down your business, and good suppliers stand behind their products. Operators who buy used generators from dealers with warranties can get replacements at no cost if the equipment fails within the warranty period.

Equipment Maintenance

Equipment maintenance is critical. Breakdowns cost you money and customers.

Daily maintenance includes cleaning all equipment after each service, checking temperatures for refrigeration and freezers, inspecting for damage or wear, and testing safety equipment like fire suppression systems and extinguishers. Operators who don't check temperatures daily can have refrigeration failures that result in $500 or more in spoiled food.

Weekly maintenance involves deep cleaning equipment, checking generator oil and filters, inspecting gas lines and connections, and testing backup systems. Operators who skip weekly generator maintenance can have the generator fail during busy events, costing them thousands in lost revenue.

Monthly maintenance includes servicing the generator with oil changes and filter replacement, cleaning the ventilation system, inspecting and replacing worn parts, and calibrating thermometers. The National Fire Protection Association recommends regular ventilation system cleaning to prevent fire hazards.

Annual maintenance should include professional equipment inspection, servicing all major equipment, updating safety equipment, and reviewing and replacing worn equipment. Keep maintenance logs because health departments may ask for them, and they help you identify problems before they become expensive. Operators' maintenance logs can show patterns of generator issues that they can fix before major failures.

Common Mistakes to Avoid

Operators make expensive mistakes with equipment. Here's what to watch out for.

Buying residential equipment is a common mistake because it won't hold up to commercial use, and you'll replace it within a year. Operators who buy residential refrigerators to save money can have them fail after 8 months of daily use. Commercial equipment is built for the constant opening and closing, temperature fluctuations, and vibration from driving.

Skipping ventilation is dangerous — health departments will shut you down, and it's also a safety hazard. Poor ventilation creates dangerous working conditions and can lead to fires. The FDA Food Code requires proper ventilation for commercial kitchens, and food trucks are no exception.

Undersizing your generator causes problems because running at capacity shortens lifespan and causes equipment failures. Operators who buy generators that are too small often have them fail during busy periods. Calculate your power needs and add a 20% buffer.

Not planning for storage is a problem because food trucks are small, and you need to plan where everything goes before you buy. Operators who buy equipment that doesn't fit in their truck have to return it, losing time and money.

Ignoring health department requirements can shut you down — check requirements before buying. Some equipment is required, some is prohibited. Your local health department can tell you what's required for your specific operation.

Not budgeting for maintenance is costly — equipment breaks, and you need to budget for repairs and replacement. Set aside 5-10% of equipment costs annually for maintenance and repairs.

Buying everything new is expensive—used equipment can save thousands. Just inspect carefully and buy from reputable sources. Operators can save $15,000 or more by buying used equipment from restaurants that are closing, and the equipment can work perfectly for years.

Getting Started

Equipment is one of your biggest startup costs, but it's also one of your most important investments. Good equipment makes your job easier, improves food quality, and reduces breakdowns.

Start with the essentials for your core menu. Add specialty equipment as your business grows and you have revenue to justify it.

Don't skimp on safety equipment or health department requirements. These aren't optional, and violations can shut down your business.

Ready to find the perfect location for your food truck? Browse available spots on FoodTruckLease to get started. And make sure you have the right equipment before you start serving customers.